Brownie Biscotti

Chocolate is a flavor that (almost) everybody loves. I thought it must be included in my variety of biscotti I'm making for Christmas gifts. I was drawn to this recipe by its name because it has the word "brownie" in it. Everybody loves brownies, especially my housemates, so I knew they'd like this one. It's definitely not a sweet chocolate flavor as you might expect from cookies, but it has a deeper chocolate taste that reminds me of brownies. The addition of chocolate chips helps sweeten it up just a tad and make it less plain.

This dough was also easy to work with. Just make sure you flour your hands. When you cut the logs into slices, use a serrated knife or a very sharp knife. Using a back and forth motion too often can make the biscotti crumble so be quick but gentle. I skipped the egg glazing because I ran out of eggs. I used the last four we had to make two batches of this. I can't believe how easy it is to make biscotti. I've made six batches in the last three days and it's no work at all. I should definitely make these for my parents once I'm home for Winter Break. These are really the perfect things to dunk into your coffee! This Brownie Biscotti will probably be even tastier with coffee as it'll taste like mocha.




Brownie Biscotti
From Allrecipes

- 1/3 cup butter, softened
- 2/3 cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup chopped walnuts [Left these out just in case people were allergic]

- 1 egg yolk, beaten [I omitted]
- 1 tbsp water

1. Preheat oven to 375F. Grease baking sheets, or line with parchment paper.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts.
3. Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
4. Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes.
5. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container.